毛竹春笋低糖笋脯的加工研究

Processing technology of lower sugar preserved spring shoot of Phyllostachys pubescens

以毛竹春笋为原料,对影响春笋笋脯品质的原料、切片厚度、护色液配方、淀粉糖浆溶液质量比等关键工艺进行研究。结果表明:采收时间不超过24 h毛竹春笋,选取笋头可食部位,去掉笋尖10～15 cm的过嫩部分,可获得最佳原材料;采用0.6～0.7 cm厚度的笋片能获得笋脯最佳的组织形态、色泽和口感;最佳护色液配方为0.2%CaCl2、1%NaCl、0.05%VitC、0.02%柠檬酸;最佳淀粉糖浆溶液质量比为30%。在上述最佳工艺条件下,制成的毛竹春笋低糖笋脯风味好,色泽自然。

The effects of material,thickness of slice,protective coloration and starch syrup solution mass ratio on preserved spring shoot of Phyllostachys pubescens were studied in this paper.The results showed that,picking time of spring shoots should not exceed 24 h and chose the head of the shoot that can be eat as material.The optimum thickness of slice was 0.6~0.7 cm.The optimum formula of protective coloration was 0.2% CaCl2,1% NaCl,0.05% VitC and 0.02% citric acid.The optimum starch syrup solution concentration was 30%.Under the optimum conditions,the spring shoot of Phyllostachys pubescenspreserved with lower sugar was of good taste and natural color.